TOTC 2015 – CACHACA – Around Brazil in 40.000 Alembics

11220108_975025219206866_428311497019887985_n

“Around Brazil in 40.000 Alembics” is a seminar conducted by Felipe Jannuzzi, a journalist and researcher at Mapa da Cachaça, a reference about cachaça recognized as one of the best cultural projects in Brazil by the Federal Ministry of Culture, and Jean Ponce, one of the most respected mixologists in Brazil with experience commanding the bar at “DOM”, from the chef Alex Atala, elected as the seventh-best restaurant in the world. Felipe has been studying cachaça and traveling around Brazil discovering some of the best alembics in the country.

While tasting some outstanding cachaças, he is also creating content (videos, articles, infographics, music) to show what this sugarcane spirit is all about. Although cachaça is the third most consumed spirit in the world, very few is known about the artisanal cachaças – a category represented by thousands of alembic producers spread all around Brazil. Jean Ponce has been studying cachaças and Brazilian ingredients for the past fifteen years and will bring to the seminar his philosophy and approach concerning the use of the spirit in mixology.

This seminar will be an opportunity to share some of these stories mapped along the Brazilian alembics and a way to demonstrate all aspects involving cachaça, proposing a new look at its history, production techniques (industrial x artisanal), regional terroir, customs, flavors, cocktail recipes and its relations with the Brazilian culture, mixology and gastronomy.

This seminar was one of the most interesting to me during this Tales, they really went deep into the world of cachaca and had quite a few interesting things to show, not the least the different kinds of woods used to age the cachaca in imparting different flavors, smells and colors to this interesting sugarcane spirit.

cachaca seminar tasting 2

Moderated by Felipe Jannuzzi, speakers – Jean Ponce and Tony Harion and sponsored by Leblon.

There are 4000 registered labels of cachaca in Brazil and about 40 000 unregistered….and there`s about 1.7 billion litres of cachaca produced every year and of that only 1%, yes ONE is exported….so there´s a whole array of cachacas in Brazil to be discovered….

They also had very rare artisanal cachacas to try, among one, was a cachaca that had been aged in stone!!

What is Cachaca?

It`s a sugarcane spirit and has to be from Brazil, it is obtained by the distillation of the fermented juice of the sugarcane, it´s 38-48% ABV, you may only add 6g/sugar/liter unless it`s a so called cachaca adocada which allows up to 30g/sugar/liter added.

It`s aged in different woods, there`s industrial (column) cachaca and artisan (alembic) cachaca.

Cachaca is the spirit of Brazil and it has many many different names and it`s used in many different ways, one of the more unknown to us outside of Brazil is the use of cachaca in certain religious rituals where men shower in cachaca….

During the 17th century (around 1750-1770) was the gold rush and gold was mined in Minas Gerais and was brought to Europe and slaves were brought to Brazil, also sugarcane spirit was exchanged for slaves and during the “golden era” a lot of cachaca was spread around in Brazil.

The end of the gold-era came in the 1800th century when coffee replaced cachaca since it was considered a more “noble” drink.

The difference between industrial (column) and artisanal (alembic) cachaca:

Artisanal Cachaca:

Is produced in small quantities, (around 200 000 litres per year) and is made from manually selected and harvested sugarcane, without the use of burning techniques. It`s fermentated for 24 to 36 hours with wild or selected yeasts. No chemical additions are allowed.

It`s distillated in batches, in copper stills, which favors the formation of important congeners for adding aromas and flavors to cachaca and “heads and tails” are separated, only the “heart” is kept. It`s aged in different types of woods. The end product has complex aromas and flavors.

Industrial Cachaca

Produced in large quantities (millions of litres per year) Made with sugarcane grown in large areas and harvested by machines. It is common practice to burn the sugarcane crop before the harvesting.

Use of chemicals, such as amonium sulphate, and antibiotics. fermentation period is 8 to 16 hours. Made with continuous distillation in stainless steel columns and there is no separation of the “head”, the “heart”, and the “tail”.

Usually not aged, and when aged, caramel color is added to give it a yellow hue.

It is a standardized and controlled product, but loses in sensory complexity, in other words….it`s a very “soul-less” industrial mass-product.

Infused Cachaca

There`s infused cachaca with all kinds of fruits and spices, like the french makes their rhum arrangè and those I believe gotta be nice. Then one kind I find interesting and fun are those bottles you see that have whole crabs in them…..and yep these are drunk too…..even though they are said to be not very good….they more look cool….I would love having one of those hanging as decoration in my home tiki bar 🙂

Here are a few pics of those kinds of infused cachacas. My guess is that the crab infused cachacas are mostly a tourist souvenir. I was always wondering how they got the whole crabs into the bottles, but what they do from what I heard is sawing the bottom of the bottles open and then insert the crab, then glue the bottle back.

Woods

Amendoim-bravo is a wood that is videly available in Brazil and it`s perfect for making storage barrels. It has a subtle scent and imparts a slight yellow tone and a mildly astringent taste to the cachaca. It also stabilizes the cachaca and enhances the aroma of sugarcane and also preserves the spirit. Cachacas stored in barrels made of this wood are perfect for making mixed drinks and caipirinhas.

Araruva or canarywood, also called araribà is indigenous to Southest and center-west regions of Brazil. Cachaca aged in this wood gets a slightly yellowish color and a delicate floral aroma. It`s distict difference from other Brazilian woods is that it imparts viscosity and oiliness to the cachaca.

Cabrèuva or Bálsamo

This wood can be found from southern Bahia to Rio Grande do Sul. It gives the cachaca very intense herbacious aromas due to it´s greenish-yellow coloration and also adds slightly astringent flavors. It is used in “blends” of cachacas aged in oak and/or cherry wood.

Amburana

Also known as cerejeira imparts an intense color, a distict characteristic aroma with notesof vanilla and a slightly sweet flavor. The cachaca aged in amburana is widely known and available in Brazil and is often used in “blends” of cachaca aged in European oak barrels intensifying the aromas and flavors.

Jequitibà

Widely found in Brazil and is suitable for barrels used to store cachaca as it releases almost unnoticeable flavors, aromas and colors. The jequitibà-rosa imparts a golden color, pleasant flavors and complex boquet comparable to those of American oak.

Oak

Oak is not native to Brazil but grows in temperate areas in the northern parts of the globe. Several species are used the most common are European and American oak. Oak barrels are widely used to age cachaca and the import of barrels that has been previously used to age other alcoholic products like wines, whiskeys and cognac imparts cachaca with even more various flavors and aromas.

Cachaca aged in American oak has a golden color and distinctive aromas of vanilla and coconut, mild flavor and complex aromatic boquet.

The ageing in European oak gives an amber color, intense aromas and flavors characteristic of almonds, toasted wood and tannins.

Tasting

tasting collage

They had some very interesting cachacas for us to try, some that we will never try again, like the one that was aged in stone, Sèculo XVIII which had a very deep flavorful taste, herbal and woody and I remember I was thinking, “where does the woody, spicy flavor come from if it`s rested in stone” ? a Brazilian mystery…..this cachaca was exceptional.

We tasted several cachacas that had been aged in the various woods and also the excellent Weber Haus Extra Premium which is aged in both oak and bàlsamo.

cachaca seminar tasting weber haus 2

We tried one called Anísio Santiago which was incredibly flavorful and very rare, it has been aged in bàlsamo wood. Then we tried “Maria Izabel”, made by a woman (Maria Izabel) who makes artisan cachaca in small batch…

It`s rested in jequitibà wood and wild yeast is used for fermentation. It has a floral, slightly sweet flavor and is very pleasant. They showed us a short video of it´s production.

Sanhacu was a very flavor cachaca, rested in amburana and had a lot of flavor from the wood.

Then they had made something called “Fecha Corpo” – a herbal infusion – a cachaca elixir….with cachaca that had been infused with various herbs that are good for your health and according to folk belief is a “holy medicine” against envy and the evil eye.

It tastes very herbal, as expected but not bitter.

woods

In the two small bottles are the Fecha Corpo cachaca elixir and the small wood squares are samples of different Brazilian woods used to age cachaca.

We also got Garapa – freshly pressed sugarcane juice….a very common drink in Brazil and I love it! sweet and fresh and soothing.

Rainforest Priprioca Root

And then there was a very interesting little thing….in a small dark brown spray bottle…

They told us to spray our cocktail glass containing the Amazonia cocktail 3 times in the glass to impart a slight fragrance of the rainforest into the cachaca cocktail….then spray some on our arms and rub it in, as a “rainforest perfume” of sorts…

Very interesting! this “root-spray” is made from a root called priprioca which is a medicinal and aromatic root from the Amazon rainforest. The priprioca root contains an incredible range of aromas similar to vanilla, but with another flavor nuance, with slight earthy and smoky hints and aromatic notes oscillating between herbal and woody.

This root is extensively used in cosmetics and is now also being used by culinary chefs, and now also finding it`s way into cachaca cocktails….

root spray

The priprioca root has a very interesting look…

11750680_975027122540009_1022506414803353401_n

Freshly pressed sugarcane juice!

11053592_975026079206780_1052350961216769423_n

Cachaca is fun! just like rum! 🙂 Felipe and Ponce.

11751949_975025769206811_9138387439471868454_n

Tony Harion!

Please come back the next year!!

And here you can read all about Cachaca!

Photos: Mapa de Cachaca, Laura Godel and me.

Cachaça de Minas Gerais – João Andante

The liquid gold of  Brazil….Cachaça.

If you`re not familiar with cachaça i wrote a post about cachaça and rhum agricole long ago and tried to explain the difference between them since they both are made from sugarcane juice and yet so different.

The cachaça i have here now, João Andante – is a handcrafted artisanal aged cachaça from Minas Gerais – and it tastes wonderful…..

Minas Gerais is the biggest and best cachaça producing state in Brazil and one can always expect a good selection of cachaças from people from Minas Gerais.

João Andante has a sweet sugarcane nose with grassy earthy notes and it tastes sweet, buttery and earthty, complex and very smooth – and it`s 40% ABV or 80 proof.

It´s aged 2 years, one year in amburana wood and one year in oak. The amburana is known to give a light yellowish tone to the cachaça and so i guess the oak may impart some brownish/darker hues?

There´s not much to read about this cachaça online so i have no real good info on it´s history or how it´s made. Seeing to that there are so many cachaças in Brazil i really would like to see more brands exported, as it is now only a fraction that gets out of Brazil. I`m lucky to have a brazilian friend and i can safely say that i wouldn`t have been able to try the great cachaças i have tried otherwise.

I have actually only made caipirinhas with my João Andante because it really makes some killer caipirinhas….and just as with a classic daiquiri for real good rums – the simple combination of cachaça or rum and lime and sugar really allows the flavor of the spirit to shine through.

It also is a very good sipping cachaça especially with that buttery aftertaste but to round this post off i also made a vanilla version of a caipirinha.

The João Andante website is only in portugese unfortunately but there´s always google translate – but that doesn´t always get very accurate..

Vanilla Caipirinha

2 oz João Andante aged cachaça

1 large lime to muddle

0.5 oz sugarcane syrup or 2-3 heaped tsp brown sugar

seeds from one vanilla bean

Cut a large lime into 8 wedges and put them in a rocks glass, add vanilla seeds and sugar and muddle. Add cachaça and crushed ice and stir well. The crushed ice will melt a little and makes the flavors blend wonderfully.

I like sugar rims so i used some molasses sugar mixed with some of the vanilla seeds to rim this one but that´s not necessary. Then i added a vanilla bean as garnish.

Simple and good…this drink can of course be made with any good cachaça, preferably artisanal and i think aged goes better with the vanilla as both are naturally dark colored.

Caipirinha

Same as above but without vanilla bean. You may make all kinds of Caipirinha variations by adding fruits to the muddle. It´s such an easy drink to make and the key is good quality and fresh ingredients.

 

 

 

 

Sugarcane bar

 

http://www.braindumps.com/70-332.htm  http://www.test-king.com/exams/220-802.htm http://www.bryant.edu/  http://www.actualtests.com/exam-HP2-Z28.htm http://www.certkiller.com/exam-70-342.htm  https://www.isaca.org/

 

Aged Cachaça – Leblon Reserva Especial

Last week I wrote about the Cedilla – and excellent acai liqueur from the house of Leblon and now it´s time to present their new aged cachaça as well – Maison Leblon Reserva Especial – a special limited aged cachaça that were recently introduced in Brazil.

Leblon Cachaça recently won the best cachaça and double gold award at the 2012 San Francisco Global Spirits Competition with their Leblon cachaça and the new Reserva Especial.

Cachaça has a more earthy taste compared to the more “grassy” rhum agricole – and both are delicious – I really enjoy mixing with them. The aged cachaça is more mellow than the white unaged and Leblon Reserva is aged in new Limousin French oak for two years and then blended by Gilles Merlet. Like Leblon, it is single batch distilled in alambique potstills.

It has a complex smooth taste with notes of honey, sugarcane and something woody/nutty with a slight and pleasant “buttery” aftertaste. The nose is sweet and reminds me of sugar, earth and dulce de leche.

The bottle is strikingly elegant with a thin slender shape and engraved handwriting on the glass and it contains 375 ml and is 42% ABV.

I found this interesting drink to try:

São Conrado created by Canvas bar team, Brisbane

1.5 oz Leblon Cachaça
.75 oz fresh lemon juice
1.0 oz fresh pineapple juice
1.0 oz spiced pineapple syrup
.25 oz dark rum to float
Mint sprig to garnish

In a Cocktail shaker, combine all ingredients except the rum and mint with ice, and shake vigorously. Strain into a large rocks glass fill with cubed ice, then add a ‘cap’ of crushed ice. Float dark rum on the surface of the drink, and garnish with a mint sprig.

As for spiced pineapple syrup – it`s not stated in the recipe what spices used in the syrup but since cinnamon goes well with pineapple i added some cinnamon to the batch.

So you make a simple syrup (1.1 water plus sugar) and add a few pineapple chunks, 2 crushed (ceylon) cinnamon sticks and boil up lightly and then set to cool for a couple hours for flavors to marry.

This cocktail was nice and a bit on the sour side, quite complex too – aged cachaça meets spiced pineapple syrup!

I never drink just one cocktail so after the São Conrado I made a drink I call Leblon Beach:

Leblon Beach

2 oz Leblon Reserva
0.75 oz fresh lime juice
5-6 pineapple chunks
0.25 oz sugarcane syrup
0.25 oz liquid honey

Muddle pineapple chunks and honey, add the rest of ingredients and shake with ice. Strain into a chilled cocktail coupe and garnish with a raw-sugar rim, pineapple slice and cherry – or if you want it to look like it does in the picture – a dried pineapple slice and cherry.

And that is very simple to make, I just sliced out a piece of the pineapple very very thin and placed it in the oven at 225 F ( 110 C) to dry for about 15-20 min or until the edges became partly browned.

This cocktail was very nice and refreshing due to the earthiness of the cachaça and the freshness of lime and pineapple.

Maison Leblon Reserva Especial is currently available only in Brazil, and will be introduced shortly in limited editions to select markets outside of Brazil.

So keep an eye out for it.

Cedilla – Açai Liqueur from the House of Leblon

Here comes Brazil!

I just got my hands on Leblon`s new açai liqueur…

Açai is a new macerated fruit liqueur made by Maison Leblon and is made from Zambazon açai berries from the Amazon region in Brazil. Straight from the rainforest, exotic and purple – yeah…this really speaks to me.

I “sort of” knew what açai berriers were ( i have heard about them in the context of heatlh) but i didn`t really know what they were and as usual when i get a sample of something new i start doing my reserach – so what exactly is açai berries?

The word açai – means “the berry that cries” – they are glossy blue and purple berries from Brazil contaning LOADS of antioxidants. The berries are the fruits of a palm tree that grows slowly under the humid and shady rainforest canopy in South and Central America and take 4-5 years before producing fruit.

The berry has a rich flavor similar to cherry with a hint of chocolate. The liqueur Cedilla is made with handpicked Zambazon açai berries and Zambazon means that they are certified organic & fair trade.

The berries are macerated and blended with the highest quality alambique Cachaça from the Maison Leblon in Patos de Minas, Brazil. And what you get is a rich fruity flavor with complex chocolate, spice, and berry notes. It`s bottled at ABV 25%.

Sounds good? well, it does to me….I was actually quite curious about the flavor of this product and disappointed i was not – instead i was rather surprised. It´s really yummy – fruity, complex, distinct and very much reminding of a finer ruby port.

There´s great ways to use it too, it goes down nicely neat of course but my main interest is to use it in mixed drinks.

Usually a good rule of thumb when it comes to local products is that they most often goes best together with other products from the same area or climate. So i went and searched for Brazilian recipes to either use as is or tweak a little bit to create something new.

But you also need to step outside the boundaries sometimes how else shall you discover something different and exciting? and to me – of course you can use this in tiki drinks too – you can use it in everything – despite that not being very Brazilian…but believe me i`m gonna try that too.

But the first drink that comes to mind when thinking about Brazil just has to be the caipirinha and mixed with cachaça, sugar and lime how can it be anything but glorious?

Açai Caipirinha

2 oz Leblon Cachaça
1 oz Cedilla
½ oz sugarcane syrup or 1-2 tsp fine sugar
6 lime wedges cut in quarters (1 large lime)

Muddle the limes and fine sugar or sugarcane syrup in a mixing glass. Add Cedilla and Leblon Cachaça. Fill with ice, shake well and pour all into a rocks glass. Garnish with a lime wedge.

Very tasty!

And here´s another recipe i found over at Leblon:

Salvador Sling

2 oz Leblon Cachaça
1 oz Cedilla
½ oz fresh lime juice
½ oz ginger liqueur (i used Domaine de Canton)
2 oz pineapple juice
Dash of angostura bitters

Combine all ingredients in shaker and shake vigorously with ice. Strain into a highball or other glass filled with cracked ice, and garnish with a pineapple slice.

Oh this is yummy…this cocktail has a quite mature taste, it´s semi-sweet and there`s lots of “port” flavor in it from the Cedilla but also somehow the ginger flavor marries into it and makes the impression stronger.

An interesting variety would be to muddle fresh ginger into this instead of the liqueur.

This is a sip and savor kinda cocktail.

And now it´s time for a tiki drink as well and since Cedilla has a taste of a light ruby port i think it would be interesting to make a twist of Martin Cate´s “Dead Reckoning” and switch the tawny port for Cedilla and the rum for aged cachaca and a high proof dark rum with attitude like Smith and Cross. And finally switch the angostura bitters for one – just one dash of Mozart chocolate bitters….

Brazilian Dead Reckoning

1 oz fresh lemon juice

1 oz unsweetened pineapple juice

0.5 oz Navan vanilla liqueur

0.5 oz Cedilla

0.5 oz sugarcane syrup

1 oz Leblon Reserva aged cachaca

1 oz Smith & Cross Jamaican rum

1 dash chocolate bitters (Mozart)

1 oz soda water

Well well well…..this was a DRINK!! very strong, very spicy…with that hint of chocolate…just the way i like it! when the ice dilutes it just a little bit it becomes perfect!

I have to say that Cedilla acai liqueur is a very good liqueur indeed…and you can do a lot with it – it fits in most styles of cocktails – go get it!

I don´t know where it´s sold right now outside of Brazil or if it even is but you may contact Leblon to find out.

I really like the Cedilla! it´s tasty, versatile, exotic and warm!

On a sidenote – the word Cedilla is from the Old Spanish name for the letter, ceda (zeta) A cedilla – also known as cedilha or cédille, is a hook ( ¸ ) added under certain letters as a accent mark to modify their pronunciation. In this case it becomes a “soft” c.

Pictures of acai berries at the plantation are courtesy the House of Leblon.

THE GREEN MAGIC POTION AND A CHARTREUSE DELIGHT

geen-chartreuse

Green chartreuse is really something – its the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..

This magic potion made by the Carthusian Monks since the 1740s and composed of distilled alcohol aged with 130 herbal extracts can really make you smile..

This fantastic liqueur is named after the Monks’ Grande Chartreuse monastery, which is located in the Chartreuse mountains in the general region of Grenoble in France and is one of the few liqueurs that improves with age in the bottle.

A tasty blend of aged cachaca, fresh lime, acacia honey-mix, sugar cane syrup and green chartreuse…shaken with cracked ice and what do you get? well – its a hybrid of the Pineapple Delight and the Chartreuse Swizzle..and it`s one heck of a refreshing cocktail.

In the Mixohouse in New Orleans this summer, we served green chartreuse swizzles in flower vases with a bunch of straws so everybody could get their sip of the magic potion. This drink is actually addictive – in a good way.

It blends especially well with dark rum, JWray, aged rhum agricole or aged cachaca (haven´t tried tequila yet..) pineapple and mint. Also a splash of the raw cocoa flavored chocolate spirit Mozart Dry makes wonders in it.

The Pineapple Delight has the rhum agricole, JWray and honey-cream-mix and the Chartreuse Swizzle the green chartreuse, falernum, and rum..both has pineapple and lime – and now we have a mix of the two with aged cachaca as the base spirit and where the green chartreuse act as a float.

I shall confess that i could drink bucket loads of this if only my body could cope with that. But of course that won´t work so i settle with two this time. After all the chartreuse is a strong potion.

CHARTREUSE DELIGHT

chartreuse-delight4

1.5 oz premium aged cachaca ( i used Abelha Gold and then Rainhas Das Gerais)
0.5 oz fresh lime juice
1 barspoon acacia honey-mix (equal parts honey and water heated to dissolve and then cooled to room temp)
0.25 – 0.5 oz sugarcane syrup (Petit Canne)
Float green chartreuse (enough to taste the herbal flavor but i like a generous float)
1 oz pineapple juice
Crushed ice
Mint for garnish

Shake with cracked ice and strain into a highball filled with crushed ice and garnisih with mint. Float green chartreuse.

Whatever cachaca you may use – I have noticed that the choice of cachaca in this drink is of utmost importance. Premium aged cachaca – nothing else will do.

Also – you may try this with a GOOD aged rhum agricole – like Clemént VSOP

If you use Rainhas (i believe this may be for some of the cocktail bloggers) you´ll notice that after the herbal flavor of the chartreuse, there´s a very pleasant buttery aftertaste. Otherwise i think Abelha Gold is a good aged cachaca.

Sip and enjoy!

Cachaca – Abelha Gold

 

This cachaca is silky like butter but not without letting you know its an alcoholic spirit…

A year ago i wrote about the Abelha organic cachaca and tried out their silver which I liked a lot. Now its time to try out their aged cachaca – Abelha Gold.

Abelha is a small batch organic cachaca and thus contains no chemical products. From the green sugar cane the natural yeasts are used for fermentation and the farmers in Bahia where Abelha is made grows 100% organic sugarcane which isn`t burnt ( a requirement for beeing called organic) and is distilled in small batches in traditional copper stills.

Abelha Gold is aged for 3 years in small 250L garapeira wooden barrels – and this species of wood which is native to Brazil does not change the flavor and character of the cachaca in the same way as an imported oak barrel does – instead it imparts a unique honey and spiced note to the spirit paired with a beautiful mellow tone resulting in a flavorful well-balanced cachaca.

The flavor has hints of dried tropical fruits, honey and vanilla and has a woody character…slightly topped off with the typical grassy notes of fresh sugarcane. Its on the sweet side but not too much. The nose is woody/grassy.

The cool lively and colorful bottle labels makes me happy and are made by Holly Wales and Anthony Sheret. I really would like to see this cachaca sold outside of the UK…more people deserves to taste this good stuff! let`s hope for that it will in a not too distant future. At the back of the label it says – Drink responsably – this cachaca is too good to mess about with.

That`s a good advice..and now its time for a  cocktail…I`m in a pineapple mood so a little twist on the Pineapple Delight is in order and really, this cachaca is made for that kinda drink.

GOLDEN BEE

golden-bee

6-7 fresh pineapple chunks

2 oz Abelha Gold

0.5 oz fresh lime juice

1 barspoon vanilla honey

1/4 oz sugarcane syrup

Top with Ting

Float Smith & Cross

Garnish pineapple leaves, slice and lime slice

Scoop out a pineapple and set aside and save a few leaves for garnish and a pineapple slice. Don´t scoop too deep as it will leak. Before serving fill it up with crushed ice.

Muddle pineapple chunks, vanilla honey and lime in shaker. Add Abelha cachaca and shake with ice and strain into the pineapple filled with crushed ice and top with Ting, then float Smith & Cross. Finally garnish with the pineapple leaves, slice and a wedge of lime, make sure these don`t touch too deep so the drink doesn`t become bitter.

This drink is so TASTY! please try it!

I also wanted to try out the Golden Fashioned from Detroit Bar in Covent Garden but that drink contains smoked sugar and since i have no equipment for smoking sugar i leave that for those who can. But here`s the recipe.

Golden Fashioned

50ml Abelha gold
Stirred up with smoked sugar (dash water to dissolve sugar)
Dash grapefruit bitters
Ice, and stir just like an old fashioned
Orange and lemon skin twist

Abelha is as far as i know only sold in London – a link is here: http://www.abelha.co.uk/where-to-buy-cachaca-abelha-in-london/

Abelha cachaca is certified by the IBD in Brasil, and the UK import is certified organic by the Organic Farmers and Growers.

HAPPY NEW YEAR 2010!

2010-new-year-tiki-drinks

Happy 2010 folks!

Here are three New Year tiki drinks to imbibe at the end of this year (and thereafter) Thanks for reading my blog and commenting on my posts which helps keeping the blog alive.

I`m happy to now be on the right side of the year soon – now we move towards spring and summer again even though very slowly..so here its not going to get any darker but slowly lighter, but i won`t see any change until beginning of march. For the moment it gets dark around 3pm.

I hope to mix many many drinks in the year to come..

DRUNKEN MOAI

A handful fresh pineapple chunks
Dash cinnamon powder
1t liquid honey
0.5 oz fresh lime juice
2 oz aged cachaca
A little champagne to top
Garnish hibiscus sugar rim, pineapple leaves and slice.

Crush dried hibiscus flowers into a fine powder and mix with a golden fine sugar. Rim a tall glass and fill up halfway with crushed ice – carefully to not ruin the rim, Muddle pineapple, cinnamon, honey and lime in a shaker, add cachaca and ice and shake well.

Double strain into the glass, fill up with some more crushed ice and top with a little bit of champagne.

NEHE NEHE

2 oz rhum agricole blanc
0.5 oz golden raw sugar syrup
0.5 oz fresh lime juice
1 oz fresh grapefruit juice
Dash Angostura bitters
Small dash hibiscus grenadine
Garnish golden sugar rim and citrus leaves

Rim the glass with golden fine sugar and fill up halfway with crushed ice – carefully to not ruin the rim,.Shake ingredients and strain into the glass and add more crushed ice to fill  Garnish with a few citrus leaves.

THE RISING SUN

2 oz El Dorado 3 year old cask aged rum
¼ oz Mozart Dry
1 oz pineapple juice
A little champagne to top
Garnish cocoa rim and mint

Rim the glass with cocoa powder, fill up with crushed ice. Shake ingredients except the champagne and strain into the glass. Carefully add more crushed ice to fill and top with a little champagne.

Garnish with a sprig of mint.

Happy New Year and Okole Maluna!

Sugarcane bar

 

http://www.braindumps.com/70-458.htm http://www.test-king.com/exams/200-120.htm http://fishermore.edu/

http://www.actualtests.com/exam-352-001.htm http://www.certkiller.com/exam-640-864.htm http://www.microsoft.com/